Open it
On name, table, or card pre-auth.
For bar operators
Tabs, splits, fast pours.
Open tabs across the night, split the check three ways, send food to the kitchen — bar pace, not retail pace.
What breaks at 11pm
The tab gets messy when the bar gets busy.
A four-hour visit. Three rounds of cocktails, two plates of food, a bottle of wine, a round on the house. Two bartenders, one waiter. Shift changes at midnight. Card at close — split between four people, two of whom left an hour ago.
The POS has to keep up. Not in theory. At 11pm on Saturday, with one finger and one glance.
Open tabs, transfers, splits
Open it, add to it, move it, split it, close it.
Open a tab on a name, a table, or a card pre-auth. Add rounds without re-keying. Move the tab when the group moves to a booth. Split by item, by share, or by who paid for what. Close it on the Waiter App from the table, or at the bar.
Add a round in two taps
"Same again" remembers the round.
Transfer tabs
Between bartenders or to the kitchen pass.
Split it
By item, share, or custom — at the bar or the table.
Speed at peak
The same round, in two taps.
A four-top is on their third round of the same cocktails. You don't re-enter the order. You tap the round, you tap "same again", the tab updates, the kitchen sees the food, the bar sees the pour list. Repeat orders are 80% of a busy bar's night.
Save common rounds
Per bartender or per shift.
Modifiers stay with the drink
Rocks, neat, twist.
Right station, right ticket
Pour list prints to the well; food fires to the kitchen.
Inventory that matters
Know what's in the bottle, and what's in the cocktail.
Recipe-level pour costs — every cocktail tied to spirits, mixers, garnish. Bottle-level depletion as you pour. Variance reports that show the gap between what was sold and what's left on the shelf.
Recipe build-up per cocktail
With cost per pour.
Bottle-level depletion
Not category-level.
Variance report
Sold vs. depleted. Catch over-pours and breakage.
Low-stock alerts
Before you 86 the house Negroni.
Cost management
The margin on the house cocktail. The margin on the call.
Spirit prices change. Garnish prices change. The cocktail menu printed in February is not the cocktail menu in May. dojofood surfaces margin per drink, per category, per shift — so the manager can spot the loss-leader before the month closes.
Per-cocktail margin
Updated when supplier prices change.
Per-category mix
Wine vs. spirit vs. beer vs. NA.
Shift-level pour reports
By shift, on demand.
Multi-bar coordination
Two bartenders, one ticket queue. Clean handoff at midnight.
Multiple bar stations on the same floor — main bar, service bar, rooftop — see the same tab. Shift handoff at peak: the leaving bartender closes their drawer, the incoming one sees every open tab, every pending pour, every food ticket already at the kitchen.
Shared tabs
Across bar stations.
Cash drawer reconciliation
Per bartender, per shift.
Age-verification prompt
Where required — jurisdiction-aware.
The kitchen behind the bar
Drinks fire to the well. Food fires to the kitchen. One ticket.
Gastro bar, cocktail bar with a small plates menu, late-night kitchen — dojofood routes drinks and food to the right station from the same ticket. Marketplace orders too, if you take them.
Bar items
Well print or screen.
Food items
KDS in the kitchen.
Marketplace integration
Yemeksepeti, Trendyol, Getir, Uber Eats — same queue.
Honest fit
We're not the cheapest specialist for a 600-cover nightclub.
If you run a high-volume club with bottle service, ticketed entry, and a coat check, there are specialist nightclub systems built for that one job. dojofood is for cocktail bars, gastro bars, hotel bars, and bar-and-kitchen operations where the bar is one part of an operation that also has tables, food, and maybe a marketplace presence.
Strong fit
- Cocktail bars, gastro bars, hotel bars, bar-restaurants, late-night kitchens.
Less strong
- 500+ cover nightclubs with ticketing and bottle service.
- Honest about it on the call, not after the contract.
Who built this
Built by operators, with operators.
dojofood is founder-led by Murat Gurhan. The product runs in real bars and restaurants in Istanbul today, built for operators across Europe. Every bar feature was argued for by someone closing a drawer at 2am.
Istanbul cocktail bar owner, on tab management at peak
Built for the busy night, not the demo.
Amsterdam gastro bar manager, on pour-cost tracking
Margin you can see before the month closes.
20 minutes with our team
Show us your bar. We'll show you what one screen looks like at 11pm.
Bring your current POS, your cocktail list, your shift pattern. We'll show you what dojofood replaces, what it leaves alone, and what it costs.